turkey with cornbread stuffing

Ingredients

• Servings: 1
• 3/4 cup cornmeal
• 1 1/4 cups water
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1/4 pound bacon, or more to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 celery stalk, chopped
• 1 red bell pepper, diced (optional)
• 4 teaspoons poultry seasoning
• 4 teaspoons dried rubbed sage
• 4 teaspoons dried oregano
• 1 (1 pound) loaf rye bread, cubed
• 2 cups low-sodium chicken broth
• 1 whole turkey, neck and giblets removed

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a pie pan.
• in a bowl, mix cornmeal and water and allow to stand for 10 minutes. meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. remove from oven and set aside to cool.
• reduce oven heat to 325 degrees f (165 degrees c).
• cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. crumble the bacon when cool. stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• rinse the turkey inside and out and pat dry with paper towels. place turkey into a large roasting pan with a lid. fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. place any leftover stuffing a large square of aluminum foil and fold and seal the edges to enclose the stuffing. refrigerate stuffing packet until about 45 minutes before serving time.
• place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees f (80 degrees c), 3 1/2 to 4 hours. remove lid after about 2 1/2 hours to brown skin. baste occasionally with pan drippings. about 45 minutes before serving, bake the extra stuffing if desired.